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Ata Dindin

Also known as Ata Dindin (Deep-Fried Stew Sauce)

Ata Dindin — litreally 'fried pepper' in Yoruba — is the master sauce preparation of Nigerian cooking, the deep-fried pepper stew that sits at the centre of Nigerian culinary identity. It is the sauce served over white rice, mixed into beans, spooned over eba, paired with Moin Moin and paired with every Nigerian protein from fried fish to Suya to peppered turkey.

Ata Dindin, Nigerian cooking

Ingredients

  • 8 big very ripe tomatoes, blended
  • 5 big Tatashe (red bell peppers), blended
  • 4 to 5 Atarodo (hot chilli peppers), blended — adjust to heat preference
  • 3 big onions — 2 blended, 1 thinly sliced
  • 5 cooking spoons of vegetable oil
  • 1 big tablespoon of tomato paste
  • 3 big handfuls of ground dried crayfish
  • 3 seasoning cubes (Knorr), crushed
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • Salt to taste

Method

  1. 01

    Heating the Oil to the Right Temperature. Heat 5 cooking spoons of oil in a heavy-bottomed pot over medium-high heat until truly hot. The oil must be properly hot before the peppers are added — if the oil is too cool, the peppers steam rather than fry and the characteristic Ata Dindin depth does not develop.

  2. 02

    Adding the Tomato Paste. Add tomato paste to the hot oil. Fry for 4 to 5 minutes, stirring, until it has darkened and is sizzling actively in the oil.

  3. 03

    Adding All Blended Peppers. Pour in all the blended tomatoes, Tatashe, Atarodo and onion at once. This will spit and splatter — reduce heat slightly and stir vigorously. The mixture will be very wet and pale.

  4. 04

    The Essential Long Fry. This step cannot be rushed and cannot be shortened. Fry the stew, stirring every 5 minutes, for 30 to 40 minutes on medium heat. Observe the transformation: the stew will progressively darken, reduce in volume and concentrate. After 20 minutes, it will be noticeably darker. After 30 minutes, it will be deeply, almost alarmingly dark. After 35 to 40 minutes, the oil will be floating visibly and separately on top. This is the moment of completion — the Ata Dindin is ready.

  5. 05

    Final Seasoning. Add sliced onion, ground crayfish, seasoning cubes, curry, thyme and salt. Stir and cook 5 more minutes. Taste and adjust everything.

More traditional sauces